Our partnership with Hill House Butchers has been a key part of our journey to launching our Farm Shop earlier this year. We are huge advocates for enjoying and living with your outside space and what better way to spend time with friends and family than gathering around the barbecue, opening a few drinks, relaxing in the garden, and cooking some quality local produce. 

Hill House Farm are also a family-run business, something we hold close to our hearts, specialising in providing a wide range of sustainable, locally sources 'farm to fork' food. We wanted to find out a little bit more about the men behind the counter here at Chessington Garden Centre and asked some quick-fire questions to find out a little bit more and get some insight into the cuts of meat that you should be looking our for.

Can you tell us your name?

Mark

How long have you been a butcher?

I have been a butcher pretty much my whole life, or as long as I can remember, I am not coming into my 40th year of being a butcher, to say I live and breathe meat might be an understatement.

Can you tell us your favourite cut of meat?

I absolutely love a Rib eye steak, you simply cannot go wrong, great with a red wine sauce

What currently would you recommend from Hill House Farm Butchers?

I would recommend the Surrey downs lamb fresh from our farm, one word to describe this... perfect!

Can you tell us your name?

Tom

How long have you been a butcher?

2 years, it's been a hard 2 years learning the trade but absolutely love it. 

Can you tell us your favourite cut of meat?

I have to agree with Mark, you can not go wrong with Ribeye Steak. It is such a simple a delicious meat, paired with some rough cut homemade potatoes wedges, and some mint peas its one of my go-to meals.

What currently would you recommend from Hill House Farm Butchers?

My recommendation is the cowboy steak, these huge juicy steaks are brilliant for sharing. We also have a couple at home to share with friends or family.

Can you tell us your name?

Jake

How long have you been a butcher?

It's been a quick 5 month whirlwind since joining the Hill House Team. I have been learning a lot but absolutely love it every day.

Can you tell us your favourite cut of meat?

Fillet Steak, it's that simple. Cut from the other side of the ribs from the sirloin, this muscle does very little work, so it's very lean and tender.

What currently would you recommend from Hill House Farm Butchers?

Teryaki Duck, its proved to be the customers favourite in the last few weeks and it is easy to see why. I love this dish and it tastes even better when grilled on the barbecue.

Can you tell us your name?

George

How long have you been a butcher?

Only 3 months so am relatively new compared to some of the older boys we have working here.

Can you tell us your favourite cut of meat?

I would have to say duck, I absolutely love the tenderness and the flavour that comes through. I could not recommend the Teriyaki Duck Kebab we have on our counter more highly.

What currently would you recommend from Hill House Farm Butchers?

It is a tough one but think it's going to have to be the Greek passion lamb patties, during the summer the smells and aroma from cooking on the barbecue are second to non.